My desire for vegetables has been fleeting over the course of the first and second trimesters. Some days I don’t want to touch them with a ten foot pole (except in smoothies, maybe), but when I do get a craving for veggies I have to eat all the vegetables,as soon as possible. There’s no middle ground. I either make a salad the size of my head or no salad at all.

These lettuce-wrapped tacos are the result of one of my undeniable, all-consuming veggie cravings last week. All I could think about was something super fresh and crunchy. Before I knew it I was pulling every single vegetable out of my fridge and piling it onto the counter. Eric could see that crazy look in my eyes and he knew I would stop at nothing to get my fix. I whipped up the lentil-walnut taco meat from my cookbook, sautéed some red pepper and onion, blended up some cashew sour cream, and got to chopping. I knew this was going to be the veggie-packed meal of my dreams. I almost shed a tear of joy when I took my first bite. Heck yes. I hit the flavour, texture, freshness jackpot! Somehow I managed to share with Eric and we stuffed ourselves silly. Surprisingly, we even had leftovers for lunch the next day. I’m telling you, these tacos prove that leftovers can be a great thing. It was such a fun treat to open the fridge the next day and have this great lunch waiting to be gobbled up a second time around.

6) Stuff into face. Make a HUGE mess. Repeat as necessary (until you can’t fit one more bite).

Veggie craving conquered.

4.9 from 122 reviews

Ultimate Green Taco Wraps

Vegan, gluten-free, grain-free, soy-free

By Angela Liddon

Get ready to pack a ton of veggies into one irresistible, healthy meal! If you haven't tried my lentil-walnut taco meat, this is a great recipe to do so. It's high in protein, and the taco seasonings and chewy texture create a realistic-tasting taco base. Feel free to use tortilla wraps or corn shells instead of lettuce wraps to change it up, or you can make this recipe into a big salad, too. You can save time by cooking the lentils and prepping the taco meat in advance (or simply use canned lentils). This recipe is inspired by Minimal Eats taco wraps. The lentil-walnut meat is adapted from the from the The Oh She Glows Cookbook (page 186).

Directions:

Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use—see package). Drain off excess water.

Toast the walnuts: Preheat oven to 300°F. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.

Sauté the pepper and onion filling: Add 1/2 to 1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15 to 20 minutes, reducing heat if necessary and stirring frequently, until translucent.

Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.

Prepare the rest of your vegetable toppings and wash and dry the lettuce wraps.

Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sautéed peppers and onion, and the rest of your desired toppings.

Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days. The cashew cream will keep for at least a week in the fridge. Use sour cream leftovers on sandwiches, wraps, stirred into salad dressings, on vegan nachos, or with chili or soup.

Tips:

* To save time, you can use one (15-ounce) can of lentils (drained and rinsed) instead of cooking the lentils from scratch. When I have time, I love to cook French green lentils due to their chewy texture, but regular green and brown lentils will work too. Do not use red lentils as they are much too mushy and don't have the required chewy texture for this recipe.

Make it nut-free: I haven't tried this yet, but you could try subbing the walnuts for 1/2-3/4 cup toasted pepita seeds (shelled pumpkin seeds) and swapping the Cashew Sour Cream with vegan mayo (such as Veganaise).

Made these tonight and they are absolutely delicious. They too helped me get over a non-veggie pregnancy-induced funk. So filling and healthy–these are on my freezer stash menu to make up in quantity this weekend for when baby comes (I’m 35 weeks)!

Oh my goodness this looks so delicious and fresh!! I had the same craving (even though I’m not pregnant…) for vegetables this week. I think I bought just about every vegetable the grocery store had to offer. These look like an excellent way to use up the veggies overflowing from my fridge! Side note: I made your chakra Caesar salad to pack for lunch today. The croutons almost didn’t make it to the salad. They’re SO YUMMY!!

I just found out Sunday that baby #3 is on the way and the cravings have already started. All I want right now are massive amounts of veggies. These look so good. I think I’ll scrap my menu plan and make these tonight.

Five++ years ago, one of the very first 3 or 4 blog posts I ever wrote was raw vegan taco nut ‘meat’. Seeing this totally takes me back to a lifetime ago – thanks for the trip down memory lane :) And your nut meat is gorgeous and the lighting here is just stunning! Pinned

Great alternative for salads! Lentils and walnuts are absolutely perfect and healthy duo. Full of fiber and omega-3. We can’t find it in ‘real’ meat. It’s a dish which everyone should try, not only vegan and vegetarian.

I love how beautiful you made this look! I’ve been craving veggies recently, the more I have the more I want! But not everyone feels that way so I think we’ll be trying to for dinner tonight, how could anyone complain with such great flavors?

OMG YUM. We tried Lentil Taco Meat (from the cookbook Isa Does It) for the first time last week and we are SOLD. Such a satisfying texture! Can’t wait to see how great it tastes with the addition of walnuts and cashew sour cream… Thanks for sharing!
youtube.com/user/SparklesAndSuch26

Veggie craving approved, for sure!! I made something similar to this a few weeks back but I did tempeh taco “meat” and wrapped it in collard greens. I don’t know why I haven’t done that before, but it was delicious. I need to add that to my summer rotation…or this ;)!!

Just made these for lunch. They were absolutely fabulous. Although, I have made almost all the recipes on this blog and have never been disappointed! These are a real favorite though just like the lentil walnut burgers!

If I don’t have a food processor for the taco lentil-walnut meat, would it still work if I minced it all by hand?
Since the organic lettuce in my garden is just ready to harvest, I’m making this recipe ASAP!

I just made the taco “meat” using sunflower seeds instead of walnuts and it tasted fantastic!! The only thing I would do different next time, is pulse the seeds a little bit first-before adding the lentils. When putting them in the processor together, the seeds stayed mostly whole, while the lentils mixed to a good texture. I didn’t want to ruin that by pulsing more. Will definitely make this again- might even try the walnuts!
Lucky me- left over taco salad tomorrow!! :)

Kim – Thanks for the review of substituting the walnuts for sunflower seeds. I’m pretty sure I’m allergic to walnuts though I would love to try them in this dish. Making these this week. We’re definitely not vegan but look forward to incorporating more and more plant-based dishes into our diet. Thanks Angela!

Saw this post this morning and thought…ooh I need to make that today. I made these for lunch with all the goodies from my CSA share and i have two thing to say:
1. Thank you for such a quick and heathy recipe
2. YUM!

As soon as I saw this post I knew I had to make it for dinner! I used homemade tortillas and put the lettuce into the taco. I used roasted chopped almonds instead of walnuts because my son is allergic to walnuts. I fried the onions with carrots because we have 3 rubbermaid totes of carrots expiring in our cold room! Even with all those subs it was delicious! Especially topped with homemade salsa. A hit with everyone! Thank you!

Lentil-Walnut taco meat! What a great idea! I am used to eating all types of Mexican food with beans as the base (bean tacos, beans in taco salad) but this looks so fun and different! I can’t wait to try it! Thank you for sharing!

Made this with collard greens to wrap- just shave off the thickest part of the stem, about the last 2 inches or so, pass the collard over the stove top burner for a moment to wilt it and roll the fixins’ inside. This is my gluten-free tortilla standby!

I made these and they literally BLEW MY MIND! Amazing. I forewent the cashew sour cream, but added avocado, salsa and fresh cherry tomatoes on top. I’m in love with this taco “meat” and will use the leftover to make a taco salad tonight. Thank you!!!

I made these for lunch today, they’re so good on a hot summer day. It was my first time making your cashew cream, and it was amazing!! My lactose intolerant hubby liked it too! But, I’m always short on time, so I boil water and soak the cashews and almonds in that, cuts the soaking time in half.

I made this tonight and all 5 members of my family devoured it! Thank you! I’m watching my calorie intake and was wondering if I could use half as many walnuts and maybe add something else in their place? What would you suggest? More lentils? Veggies?

I absolutely love your blog… Without it I wouldn’t have been able to change my diet so seamlessly.

Hi Angela – Thanks for another awesome recipe! Just to share, I switched out the lentils for mushrooms. I cooked them down until they were soft and then followed the recipe from there. I really love lentils, but many painful tummy cramps later, I’ve finally had to admit they don’t agree with me. The mushrooms swap came out great – thanks for the inspiration!

I made these, adding some garlic, and they were absolutely amazing! I was blown away by how good these were. I even ate the lentil/walnut mix cold on top of a salad the next day. Still amazing! I’ve tried different “taco” recipes, but this blows everything else out of the water. Thank you for sharing this recipe. It’s a game changer for this little vegan!

I made this tonight and it’s honestly one of the best things I’ve made since I turned vegan. My husband and son tried it and loved the ‘meat’ and they are both committed carnivores. It was so easy to make but so blooming tasty.
I’ll be trying this so many different ways. Thanks so so much for this recipe

I made these tonight and they were every bit as delicious as they look in the photographs. I did use whole wheat tortillas instead of lettuce (didn’t have any on hand) and they were crazy good. Thank you for another great recipe. Rarely a day goes by without my recommending your site to someone.

I never liked to cook, just didn’t enjoy it. Until I found the blog My New Roots which had recipe from your book, which let me to buy immediately and now I’m in love!! Not only does everything I’ve made tastes fantastic I also LOVE to cook it!!! Joys spreading, several friends already purchased the book! Thank you!!!

OH. MY. This is the first recipe I try from here (after lurking around for two weeks nonstop) and now I can’t wait to try absolutely every other recipe. EVERY ONE OF THEM. This was absolutely delicious. It looked so simple but I fell in love with the first bite. My boyfriend loved it too. It was hard to not eat the leftovers.

I tried these last night and they were DELICIOUS! Who knew lentil/walnut meat could be so tasty? The texture was spot-on. Will definitely make again. These were so good, I didn’t even miss having cheese sprinkled on top!!

Wow. These are smokin’ good. Filling, super satisfying, great flavor and texture and ridiculously fast to make. Boyfriend loved them too and he’s a carnivore through and through! They’re even better the next day as a salad.

Hi, I am a huge new fan of both the cookbook and the blog. I didn’t have any walnuts so I used the sunflower seeds in the taco meat. They were yummy but I think next time I will process them a bit before adding the lentils. they do add a nice crunch. Thanks so much for all of these great recipes. My boyfriend and I love love love everything we have tried. I got the cookbook from the library where I work, but it’s on my birthday wishlist now.

Since this is a vegan meal, I can eat as much of this recipe as I want correct? Because this looks full of fabulosity and like something I’d find at Chipotle! It really does look incredible and I can’t wait to make it!

These look amazing but am wondering whether I could use a different type of nut? My little one finds them very bitter! Just wondering whether you think these would work with cashews or another type of nut? Macadamia perhaps? Anyway, the main purpose of my post is to thank you for all your gorgeous recipes and to wish you all the best regarding your imminent arrival! Blessings, Svet

Oh yes, these are good! Made them tonight and we devoured them! I used black lentils, because I had them on hand, and they were awesome. I sauteed thin strips of yellow bell pepper, zucchini, and carrots (a great addition) and they were colorful, fun, and delish. Now I want to eat this “meat” on everything!!

I’m just venturing into a vegan lifestyle. This is the 2nd vegan dish I’ve made, and it’s excellent! My husband ate 3 servings (a miracle he even touched it, so it HAS to be good)! I added some sauteed baby bellas to the “meat mixture” since I needed to use them up. Love this blog!! Ordered the cookbook, can’t wait to get it!!!

Oh I’m going to make this soon it actually looks good what I mean by that is I’m 15 weeks pregnant and veggies have made me so sick my whole pregnancy the thought of them is cringeworthy. Sigh heartbreaking for a preggo vegan.

I sautéed a cup of chopped brown mushrooms and onions, with steak spice and soy sauce. Then I added this into the food processor with lentils and walnuts. It turned out amazing, even my meat loving boyfriend said he would eat this again and again!

Wow! I just made these for dinner tonight along with your sour cream recipe and they were spectacular! I had an avocado that was going to be too soft by tomorrow, so I sliced that up and also had some lovely heirloom cherry tomatoes that I diced up. I made LOTS of onions and peppers, too. Oh, it was so yummy! I just discovered your blog yesterday and will be a faithful follower!

I made these a couple of nights ago and we all LOVED them, me, hub, and teenage daughters. I made them a little spicier with chipotle ground red pepper and they had a wonderful flavor and texture. My husband and I have a margarita taco booth at our school and church’s picnic every summer and we are going to add these tacos

Hi- I made this while up at the cottage with my husband and we had guests for lunch one day (all confirmed non-vegetarians) ~ they wolfed it down!! It was really good. My husband really enjoyed it as well- we’d had it 2 days before as a dinner with grilled veggies. I have your cookbook and have made about 20 recipes from it– I made 6 of them in the first 48 hours after I got it!!! Well done and thank you for a fantastic book ~ can’t wait for volume 2 with all your other “new finds”!! My next purchase is going to be a Vitamix :) ~Thank you Angela!!

This was WONDERFUL! I love the cashew sour cream. I would also recommend the extra peppers for those who like leftovers. I added garlic and serrano to the onion pepper mix, which are staples here! Thank you for this! I likewise totally pigged out on it! Some had it on chips, some in taco shells. All were happy!

I made these today and served them to my carnivore husband. He loved them! He was a little apprehensive about the green wrap but the proof,for him, was in the eating. I served them with pico de gallo, guacamole and, of course, your sour cream.

The “meat” was so fresh and real tasting. With different seasonings it would make a terrific sloppy joe or sauce for pasta.

I can’t wait to try these lentil-walnut tacos with the cashew sour cream.
My husband – due to health issues – went vegan overnight! Plus no salt – no oil – no
flour/carbs. Cooking has been difficult. Finding your site is a god-send!
Thank you.

Hi Angela,
thanks for your beautiful and inspiring blog! I just made these Ultimate Taco Wraps today and they were so delicious. I was obviously too hungry when I made these because not until now, looking at the pictures again, I realized that I forgot to put tomato in the tacos. Well, I’ll definitely remember them tomorrow, when I’m making a new batch.

Made these last night with hubby and they were FANTASTIC!!! We had the leftover taco meat on salads today for lunch. SO GOOD! I don’t know why we waited so long to try the walnut lentil taco meat…it is incredible! I am 23 weeks pregnant, and I may try to batch prep and freeze some of the this before baby arrives. :)

I just made this meal and it was DELICIOUS!! I never would have thought the lentils would make such a perfect taco filling! The taste and texture were both perfect- thank you for helping me make my transition to a vegan life easier. :-)

AHHH! OK. THANK YOU SO MUCH FOR CREATING THIS GOODNESS! I’ve now made this recipe about 8 times, gone through 3 bottles of hot sauce and 4 heads of romaine (and everything else included)! I ate these for a week straight and didn’t want anything else. I’ve never been this addicted to a recipe before. I usually eat paleo, and needed a break from the meat. PERFECT. I’ve also made it with sprouted red and brown french lentils and it turned out fabulously. Eeeee can’t stop telling everyone about this recipe!

This was my dinner last night – I had six of them! I used the filling in romaine leaves like shown, and mixed up that amazing sour cream in my Vitamix (YUM) but went with chunky homemade guacamole and chopped tomatoes for the other fillings. It was divine, and even my teenage daughter approved!

I just piled all this on a bunch of baby greens and avocado. It pretty much made the most amazing taco salad if my life! They were leftovers too! The cashew sour cream is so easy, and so delicious. Thank you for being so generous with your genius!

Hi – Have tried the recipe with both toasted walnuts and toasted raw sunflower seeds, and they are awesome… in slightly different ways, of course! I didn’t process in the sunflower seeds as they are pretty small already. Cheers!

I made thise for my non-vegan family as a taco salad. For the dressing I combined your vegan sour cream with salsa. It was a great big hit with everyone, even my three year old niece. Thanks again for all your incredible recipes – I haven’t made one yet that wasn’t delicious.

Angela, these were AMAZING! I have to tell you that EVERY single recipe I try of your’s is brilliant and absolutely delish. My husband (the meat-atarian) is definitely loving them as well, so thank you for sharing your gifts with us all. Enjoy the sunshine! xo

Just made this recipe exactly as written and I cant stay out of it!! Love the flavor and the texture! And it’s a nice change from my usual black bean tacos. Great recipe!!! Next on the list….cashew sour cream! :)

I made these last Friday as my cheat meal (I’m a figure competitor). Okay, People, you’re going to want to double everything because these tacos are out of this world! I mean, honestly, how else are you going to get your six-year-old to love walnuts? My whole family devoured them! They are now on my list of awesome Friday night delights. Oh, and the cashew sour cream is delicious. If you’re using a Vitamix, double that, too, so you can get it nice and creamy.

This is excellent! I have just started my vegan journey, my second week in and so far I am 6 1/4 pounds lighter! I have ordered your book and plan on making my way through all of your recipes! :-) I am so glad I found you. :-)

After a long day this was the perfect dinner: fast, delicious and filling. Even my non-vegan boyfriend called the taco meat amazing. Between the two of us there are very few leftovers. This will definitely be added to my recipe rotation.

Oh My! Just made these and I struggled to stop eating the taco meat to get it onto my plate! even my 8 & 6 year old love it! (although they told me to ‘hold the spice mum’!!) And doesn’t take too long to make either! Thank you!

Wow! Made these last night and they were amazing! Creative recipes always inspire me to be creative and add my own twist, so…I sautéed some mushrooms in olive oil with garlic, cumin, chili powder, salt and pepper and added it to the food processor with the “meat.” So very hearty and satisfying. Even my two year-old devoured them!

I made this last night. My husband is reluctant to eat meatless at all but has offered to give it a try for a couple of meals a week. He eyed the plate of these that I gave him like I was trying to poison him but ended up saying it was “freaking awesome!” I agreed!! Thank you so much!!

Loved this recipe. I made this recipe on the same day as the meatloaf recipe. Since lentils are called for in both I saved a lot of time and didn’t have to cook during the week. Yeah!
Also purchased your cookbook would recommend it to friends. Thanks for the website.

I tried this and loved it! The cashew sour cream is to die for, btw. I have the crappiest blender on the planet but I soaked the cashews for about 24 hours (changing the water a few times) and the sour cream was creamy, dreamy, perfection. The taco meat is seasoned perfectly and I definitely think toasting the nuts is key to that “meaty” flavor. Just delicious. I also had some leftover cubes of cooked sweet potato and I threw them on top of the tacos. I was in love with the sweetness that they added, especially since I used green bell peppers (which aren’t sweet like the red ones). I can’t wait to make this again!!!

I always make a meal on Sunday so I will have food to bring for lunch during the week. This recipe was sooooo good. It kept well in my fridge and made enough to last me a few days. I can’t get enough of the cashew sour cream!! I did end up adding a lot more water and apple cider vinegar than the recipe called for but that was just my preference. So very delicious Angela!!!

I tried these tonight and had to come on here to give a rating for them!

I’ve been trying to maintain a vegan diet for almost a year now, but I’ve struggled to find meals that I truly enjoy! I’ve purchased 2 of Isa’s books, and 2 Happy Herbivore books – About 5 recipes of Isa’s (Isa Does It) are acceptable, and I eat them pretty much exclusively, but I honestly have not found any meals that I adore.

This one may be the first!

As usual with trying a new vegan recipe, I didn’t expect much, but when I took the first bite I was pleasantly surprised! I insisted my husband (who is not vegan) take a bite and even his eyes lit up in shock as he announced “This is really effing good!”

I wish I’d discovered your website sooner! I’m planning on buying your cookbook this weekend! Thank you so much Angela for sharing this wonderful recipe!

To anyone reading these posts who is skeptical (like I often am) – Try this one! It’s a gem!

I have been meaning to comment here for a month or so. I have made this recipe several times, always to rave reviews (even from the meat eaters!). The combination of walnuts and lentils is so delicious that I have to resist adding it to our meal plans every week! We add sliced avocado to the veggies on top, and it’s a great addition. So yummy. Thank you.

Forgot to say that I added sliced avocado and my toppings were sautéed sprouted lentils and my own vegan ranch made from a veganaise type product with spices mixed in- garlic powder, onion powder, dried chives, and dried parsley – and it made a wonderful topping since I didn’t have the cashews to make the cashew cream.

What a deliciously vibrant and rich recipe! We loved them and will certainly make them again. Next time I’ll make them for my parents, in order to convince them that vegan does not mean tasteless ;-) – although I think your expresso torte from the cookbook already did the trick… Thanks Angela!

I just finished making these for the third time in about a month. They are delicious! To give you some perspective, my husband, mom, and I took the Engine 2 Diet challenge (book by Rip Esselstyn). We basically went vegan for 28 days! I’m in for the long haul, while my husband and mom will probably stick to it 75+% of the time. That’s a win in my book. (I was vegetarian before the challenge.). Sooooooo this recipe is my “meat and potatoes” husbsnd’s favorite vegan dish. He requests it. He asks that I use the lentil/walnut “meat” alternative in other things as well.

I really loved these. As someone who still eats meat sometimes, this was a nice substitute. I did mine in lettuce wraps just like the recipe and I loved them. Hardly missed the meat. My boyfriend’s son had one in a taco shell and liked his as well. Nicely done. We will be making these again for sure.

Just prepped the filling and veggies, can’t wait to eat these later! I’m out of cashews though and didn’t realize, so sad – I will top with avocado and salsa and dream about the cashew “mayo” for next time! Love your pretty drizzles. Quick question, did you warm the filling and or/veggies when you ate them as leftovers? If so, how – microwave, stove top? Thanks and congrats on the little one!!!!

Made this for dinner last night…YUM! I used a packed of taco seasoning I already had in the cupboard instead of the spices in the recipe because that’s all I had. Was so good – I ate three and I still have HEAPS left over for lunch at work today…and dinner tonight. Maybe even lunch again tomorrow if I’m lucky ;) I also used green and brown lentils because that’s all I could find in the supermarket. Love this recipe – it’s so fresh and filling, but in the good, satisfying way. THANK YOU :)

I’ve been a on again off again vegetarian for a few years, so when I saw this recipe I knew I had to try it as Mexican food is a staple for me. OH. MY. GOD. SUCCESS! I served it to my entire (very much meat meat eating) family and they liked it so much we’re gonna try and get my marine brother to eat it without telling him it’s vegan. SO GOOD! This is defiantly going to be a go to recipe for me from now on. THANK YOU!

I enjoyed this so much last night! My husband gave it the stink eye, but he enjoyed a few bites too. :) Very authentic tasting. I have been wanting to make a recipe like this for years and never did. I am glad I finally tried yours!

first off, I absolutely love your blog and you have been guiding me from on my journey from a vegetarian to a vegan. Thanks for all the inspiration and great and yummy recipes! With your help in making yummy meals I was even able to make my boyfriend try a vegan month. Yay!

I am writing to ask if there is any way I could use your food pictures when posting links to your blog on our Tumblr. My friend and I creating a online vegan travel agency (www.elskamor), and I would love to be able to promote your delicious recipes.

This has become one of my family’s favorite recipes. I’ve used the idea of the lentil walnut combination from “meatloaf” to “burgers” this is fantastic! My husband was shocked when I told him the sour cream was vegan and made from cashews. Thank you for this idea. It’s so delicious!

YUUMMMMM – just made some tacos for my lunch….I put some chives, mint and Vietnamese mint on top. These are fantastic – thank you! It’s so nice to find vegan recipes that are imaginative and not just the usual curry sort of thing or pizzas etc that you tend to find on websites. I am going to buy the book for myself for Christmas if nobody gives it to me!!

It’s amazing how much that walnut and lentil mix looks like meat. I’ve been a vegan for so long, that I can honestly say I never really ate meat as a teenager, and I’ve never had the need to eat something that looked like meat like some vegans that convert from meat eaters and miss that texture in their dish. In fact, the texture of meat is what I never liked when I was a kid, which is why I went vegetarian in the first place. So, the fact that you say the texture is pretty realistic makes me wonder if I will like it – but I definitely want to try it! I will let you know.

I am trying to go vegan and a friend recommend your website. This was the first dish I made from it and it was SOOOO good!! I couldn’t eat it fast enough because it was that good! Thank you so much for the wonderful recipe and I look forward to trying other dishes :D

Made these yesterday and rolled the meat in raw collard greens. Oh my god! The meat was sooooo good I, quite honestly, could have eaten the whole batch straight out of the bowl. I have a good quantity left and tonight am going to use the meat to stuff a red pepper and then bake just to soften up the pepper and heat the meat. Will also be stirring some onions and mushrooms into the meat first. My mouth is already watering at the thought of this wonderful supper. Call me shallow, but…. now my life is complete !!! LOL. Thanks sooo much for this most wonderful recipe. This has a Mexican type flavor to it (the cumin) and next time I make this I’ll give it a curry type flavor. This recipe can be used as a wonderful springboard for so much more. Thanks again.

I made this recipe, and it was delicious, but it took nearly 4 hours counting the time I had to sufficiently soak the cashews. This definitely was not something I could whip up at a moment’s notice – unless I had cashew cream sitting in my fridge; I didn’t, because it doesn’t keep long – and I’m not an inexperienced cook.

Ah! but the recipe is for Green Taco Wraps – not Green Taco Wraps With Vegan Sour Cream. The sour cream has it’s own recipe with appropriate prep time. Without the sour cream it would take 30 mins if not less.

I was very hesitant to make these after having previously tried another walnut taco meat that was awful, but these blew me away! They were so delicious and I will definitely be making them again. I shouldn’t have doubted, though–I love all of the OSG recipes I’ve tried. Thanks, Angela!

Delicious! Supermarket didn’t have Romaine lettuce so I did mini versions on Little Gem lettuce. On little ones they would make a great healthy canapé for parties. Thank you – Yum!
(I used leftover sour cream from Chilli recipe)

Made these for dinner, but substituted sprouted tortillas for lettuce wraps and did not cook the peppers or onions and it made a great taco dinner. My 6 year old daughter ate 2 tacos and my 4 year old almost finished her entire taco. My husband said you could pass the lentil and walnut blend off as meat. I also made Dexoinista’s queso dip and a guacamole to go with it, so it was a fabulous dinner and satisfied everyone’s taco cravings. Thank you.

These were so delicious! My husband and I just finished eating and we LOVED them. I love the simplicity of it. It was a quick weeknight dinner. ADDED BONUS – we had so much fun eating them out of the lettuce, because it was a bit messy and they kept falling apart. We laughed so hard at each other.

Loved this recipe and have made it 4 times in two weeks. I did half sunflower seeds and half walnuts and loved the result. The taco mix was nutty and just right in texture. To add just a little extra heat to the tacos I added siracha and the flavor of garlic and spice was just right. We hosted some friends who are not vegan and they were way impressed. We also had the Caesar salad and the group raved!

These are sooo good! The cashew sour cream is absolutely divine. I made it the day before I made the tacos, and hubby and I each took a spoonful to taste. We looked over at each other, made that “holy moly this is awesome” eye contact, with smiles spreading slowly across our faces. I had a bit of the parmesan topping left over from your Crowd Pleasing Caesar salad, so that went on top of the first couple of tacos to use it up and was a nice cheezy touch. We used sliced avocado and hot sauce as additional toppings. Will definitely make again, had no problems and the taste is amazing!

Just started on the vegan wagon with husband. We’ve been skeptical of some substitutions for our usual meat, but THIS was amazing! Toddler kept grabbing for my taco ignoring the chicken on his plate!! My boys are Latino carnivores and they loved this! I’m trying your chilli next…

I made these on Thursday and loved them. It was bursting with flavor. I topped it with salsa, the cashew ‘sour cream” (leftover from the yummy chili recipe I made from here on Wednesday), cilantro, tomatoes & thought they were the perfect tacos. My mum & fiance on the other hand thought the flavor was too much. Next time I make them, I will cut the spices in half (cumin, chilli powder, etc) and see how it goes. I took it in to my vegetarian co worker and like me, she thought the flavor was perfect and was going to make them immediately, as is. Served these with the smashed potatoes with avocado aoli (also from here)-those were out of this world.

Let’s start by saying I’m a meat eater. I’ve tried Veggie Crumbles in an attempt to cut down on meat intake- I HATED it. I’ve been turned off by anything replacing actual meat.
This is opposite. I didn’t think the ingredients would “fool” my tastebuds… I’ve never eaten lentils before, but I knew I wouldn’t find them delicious… I made it anyways and I will have no trouble swapping this recipe for my hamburger taco meat. Very good!

I love this recipe! It has become a comfort food for me. The textures go wonderfully together as well as the blend of flavors. The spice in the “taco meat” is cooly complimented by the cashew cream. My only complaint is my own fault, I always forget that I have cashews soaking to make the cashew cream and get sidetracked…

Just made this tonight, and it was amazing!! I was running low on nuts, so I used a combo of pecans and sunflower seeds and it turned out great. The cashew sour cream really seals the deal. I made this for my die-hard dairy sour cream-loving husband, and he loved it! We both stuffed our faces. Mmmmmmm…….

I loved this! I made it exactly as written. I found the taco “meat” just a little bit bland alone, but with all of the toppings, it was a perfect combination. I had plenty to eat for days – I used a whole onion and 2 red peppers. I will definitely make this again. The vegan sour cream recipe also makes a generous portion and I used it with a vegan chili as well!

I loved these! Really, I’ve loved everything I’ve tried from you so far. I made them with sunflower seeds(1/2 cup) instead of walnuts and upped the spices a little. Next time I’m going to try mixing in sundried tomatoes and mushrooms…I’ll let u know how it goes ;)

I made the lentil-walnut taco meat and it really was amazing. The taste and texture remind me of store-bought crumbles, but I feel good knowing that it’s homemade with whole foods. I used the taco meat as the base for a burrito bowl with black beans, sweet potato, avocado, cilantro, and lime.

Hi Ohsheglows,
I just started a 3 week vegan cleanse, which you inspired, I have always been a meat lover and thought that not eating meat would be hard but once I started following your blog and saw the food you have made I decided to take a leap of faith and made these delicious taco wraps for the first time and made them for my family too and they loved them just as much as I do”

My daughter sent a text to me recommending this recipe. Everyone in the family gave it a minimum rating of 9/10 (my husband would prefer a tortilla) and it has become a family favorite. We were eating it so happily that we all were making our second tacos before we finished swallowing the first….it was a crazy dinner! After we cleaned up, I immediately ordered Ms. Liddon’s cookbook for my daughter and myself.

Since its arrival, we have eaten every dinner out of it with leftovers serving as lunch. Delicious….every recipe, every bite. We cooked appetizers out of it for our Super Bowl party and everyone loved them. Nothing left over.

Exceptional, exceptional recipe book with every recipe as easy and delicious as this one.

I made these last night and they were AMAZE! I didn’t have walnuts so I used pistachios instead. I also used low-sodium veggie stock to cook the lentils which provided some additional flavor. I topped these puppies with fresh guacamole and salsa and chowed down. Great recipe! Will definitely make this again.

I want to thank you so much for all the hard work you put into your blog. I have tried a number of your recipes and have not once been disappointed. I am not a vegan nor have I ever been pregnant.

A year ago I had a double mastectomy after being diagnosed with stage 3 breast cancer. Since going through 5 months of chemo, three surgeries, 6 weeks of radiation, I have decided to try and live a cleaner healthier life. In doing so I came across your blog and couldn’t be happier.

I love the things you do with nuts. I made these tacos along with the cashew sour cream and I am astounded as to how fabulous they are. I feel so much better eating less sugar and trying new things. I know how important it is to keep my weight in check and your site has helped me do that and also gives me tasty dinner ideas.

This recipe is great! I love wraps, but always have had trouble figuring out what vegan ingredients to put in them.

I especially love this recipe because it is so customizable. I can’t usually afford walnuts, so the first time I tried this recipe I used crumbled extra firm organic tofu instead, and it turned out great. Tonight I just made it replacing the walnuts with mashed chickpeas, and it was excellent! I usually stir-fry whatever veggies I currently have and use them as toppings. It has been delicious every time!

I was so happy to find a vegan/veg recipe for tacos that delivers the great seasoning flavor from the meat versions I remember as a kid and isn’t so ‘beany’ like you get with black/pinto beans. This recipe has ended up in our standard rotation and is always a hit! The ‘sour cream’ is excellent as well and we use it on a variety of other dishes. Thank you!

Just finished gobbling up these tacos, and I must say that they are absolutely scrumptious! Which isn’t surprising to me at all, I don’t think that I have ever found an Ohsheglows recipe that I did not like :) And I substituted sunflower seeds for walnuts, and it turned out perfectly!

I add chia ‘egg’ to the taco ‘meat’, roll into balls and bake for 30 mins – makes this delicious dish easy to take on the road as a snack! The kids love them too! Absolutely gorgeous dish – make A LOT :)

Hi Meh, I too want to reduce cashews in my cooking and I have tried almonds – same procedure as cashews – and hemp seeds. Almonds taste good but are definitely harder than cashews, even soaked for 12 or more hours and so the consistency of the sour cream is somewhat crumbly. The hemp seeds do not need to be soaked but their taste is not that much satisfying (for me). I fear to get back to cashews even if I know that the working conditions for the harvesters are terrible. I do not have a real alternative. If you have one, please share! Love from Germany, Regina

My picture does not look as good as yours, but my goodness!! This was delicious!
I didn’t sauté my veggies because I like the crunchiness of raw onion on my ‘taco.’
The Vegan Sour Cream was so easy to make, yummy, and really gave me the mouthfeel of creaminess.
Thank you so much for your hard work.
IMG_1097.JPG

I added mushrooms (I pulsed them in the food processor to the point where there were really small bits of mushroom) I also added garlic and cooked the garlic and mushrooms before adding them to the lentil/walnut mix. I have made it exactly according to the recipe before, and think that adding the finely chopped mushrooms really adds to the flavour. I am not a vegan or a vegetarian, but I still really enjoy a good vegan or vegetarian dish. This is my favourite way to cook lentils

Made these last night and loved them! I want to make more of the lentil filling and freeze it, just to have it on hand. So yummy! I used pecans instead of walnuts because walnuts hurt my mouth. It was fabulous! Thank you xo

I finally made this tonight and it was so very delicious! Our three year old even loved the lentil/walnut mix. I will definitely be making the cashew sour cream again for other things. I could just eat that up with a spoon! Love so many of your recipes.

Angela, this is again one of your best recipes ever (I too have never been disappointend by one of your proposals….). I love walnuts and I have made the whole lot and – as my beloved husband does not like vegan recipes and prefers to eat spagetti carbonara – which is okay for me – I have it all for myself!! I think it will last for two more delicious dinners and I am looking forward to it even if I have 12 more hours to wait…. yummie!!! Thank you so much. I love your blog!!!

This was so delicious! Your recipe saved me this week as I attended a gathering where they were serving tacos and I can not have any processed foods, dairy, meat, eggs, chicken, fish, sugar…Etc. Basically eating a very specialized diet trying to overcome a disease. I still like my food to taste good though and it has been a challenge to find ways to make this happen. But I have found a few things on here that have really helped! Thanks for the blog and sharing the recipes!

The first time I cooked this recipe, I didn’t like it. I have no idea what I did wrong, because when I cooked it the second time, my husband was really impressed and I LOVED this dish. In a short span of time I made this dish 5 times already! I cooked it with different nuts (almonds, pecans, walnuts combined in different proportions), sunflower seeds and it always tastes great! Thank you so much!
Oh, and I LOVE your book!

Made these today. I’m not vegan so I used greek yogurt instead of sour cream and to add a little kick, I tossed in some cilantro and added some sriracha sauce. OMG I felt like my body was just absorbing all the nutrients possible from this. SO GOOD

I am a fledgling vegan health coach in training and just made these for a client. She was over the moon! She will be buying your cook book, even though this recipe isn’t in it ( the new one anyway). I printed a copy of the recipe. She is borrowing my “Oh She Glows” cook book until hers arrives.

These tacos are the first-ever vegan meal I have made, and I could not believe how delicious and satisfying they were!!!! I love that there were very few ingredients for the taco “meat”- it was super easy to make! I don’t have a food processor so I used a pestle to smash the walnuts and lentils up, and it worked really well. I used avocado, tomatoes, and cilantro for the toppings… And the vegan sour cream??? Uh ma gawd. I almost didn’t make it but I’m so glad I did. I’m almost converted ;)

Just made this for dinner and it was AMAZING! I am 24 weeks pregnant and can’t get enough veggies either, so this meal was perfect for my family and I. We are a non-vegan family whom love and adore every recipe we have tried of yours and this is now one of my favorites! Even my two year old approves.

Once again, you hit this one out of the park!!! Your recipies are so delicious that I feel like there must be some witchcraft involved. This recipe was so easy and quick to make. Thank you for creating recipes that have ingredients that are available everyone and without random ingredients that you have to buy but will never use again. I was super skeptical of the vegan sour cream (as someone that LOVES regular sour cream) and it was perfection!! Keep it up you, you are helping to make eating healthy so delicious and fun for me.

These are truly fabulous! Such a great mix of flavors. I doubled the taco meat because I wanted to use up all the lentils we had on hand, and put half in the freezer for the future use. And cheers to you on the best cashew sour cream recipe ever. I could eat it with a spoon.
Thank you!

A coworker brought this recipe to work today as part of a project she was working on. They were a huge hit with everyone and she had printed a copy of the recipe so that we could find it to make it. I am so glad that she did!! They were delicious and won over a lot of skeptics. I’ll be making them for my next dinner party group to pass the good food vibes on. Great job:)

Shared this recipe with my non-vegan friends. They were blown away, too. I cannot believe the walnut meat tasted so, well, meaty. As a newly minted vegan (that’s a thing, right?), I am so happy to have stumbled across this website for creative recipes. Mind you, I love a good salad, but not for every meal, every day. Plus, I need protein and carbs and all the other stuff. Thanks for being such a wonderful teacher, Angela, and for sharing all your wisdom. :-)

Oh, and I made these as taco bowls, btw, using quinoa corn chips as the base. Yummo! Next time, going for the lettuce, just did not have any in the house this time around. ~LR

Love this taco “meat”! I just wrote a blog post about feeling fulfilled or just full (not in the food sense, but in the how do you spend your time since) and as I was eating my tacos I realized that they left me feeling fulfilled. I added some different toppings and used corn taco shells, but Delicious! I was just recently turned on to your site and I love it! It has inspired me to cook and eat healthy delicious food again! Thank you!

This was just beyond. Beyond!! My husband did the “meat” part and I was supposed to do the peppers and onions. Since I got involved in chatting with my neighbor, I forgot the peppers and onions. We ended up just putting avocado and cherry tomatoes on it. I cannot believe how delicious it was.

It was easy, and incredibly delicious.

I am so glad you are in the business of making recipes! My husband said to me at the dinner table while we at it “she’s amazing” talking about you and your recipes. Since I work from home on Thursdays, I’m going to make that avocado/strawberry/balsamic thing and surprise him with it for a morning snack. Thanks again for all you do!

Aw, thanks so much for the sweet comment, Christine! You’re too kind. :) I’m so glad to hear you and your husband enjoyed the green taco wraps, and I hope you love the Strawberry Caprese when you try it today!

I am very eager to try this recipe, but I have a severe allergy to pecans and walnuts. I’m wondering if you personally have tried any other nuts (e.g. almonds, cashews) or seeds to make this. If you have, how have they turned out?

Oh. My. Goodness! First recipe I have tried from “oh she glows”/I am a convert/sign me up PLEASE for more meals like these! I am a meat eater, but if vegan tastes this good, I could get used to being vegan. Thanks a million for a game changing meal =)

This taco meat is delicious! Very flavorful, nice texture and quite filling. Even my non-vegetarian husband and son love it. It also freezes well so it’s handy for a quick taco or taco salad lunch. It’s become a staple in my house.

I made the lentil walnut taco filling from this recipe and it was very tasty. I added a scoop of salsa to the mixture as that is what I usually do when making meat tacos and it added a nice tomato flavor. I have finally found a great vegan replacement for one of my favorite foods -tacos! Thanks Angela! Looking forward to the new book.

Made this for dinner tonight and they were SO good! I’m not vegan but your recipes are so tasty and easy that I incorporate them into my week! I added turmeric to the “meat” which made it extra tasty and healthy! Can’t wait to have the left overs for lunch tomorrow – thanks!

Wow! This is a great recipe. I have seen your recipe one week ago and at once I decided to make and wanted to present my husband. I just made a taco meat with normal onion instead of green onion and it tasted fantastic. My husband really amazed to taste it and for that I really grateful for you. I will definitely make this again. Thank you Angela for share this.

This recipe was easy and delicious – I loved the depth of flavor of the taco meat (good combo of spices), and the cashew cream drizzled over the top was delish! Additional bonus: my two kids – who are inherently suspicious of any “green stuff” – ended up finishing, and, dare I say, liking it! Well done! :)

seriously..wayyy better than any meat and i am NOT a vegetarian
the texture and spice of this taco meat is brilliant.. just snuck some in for Breakfast ..it was just sitting there and needed to tasted.. just as good cold too!!

This gets 5 stars from my husband and I. I haven’t seen him get so excited about something I’ve cooked in a long time. It’s not that he doesn’t like what I cook, he just doesn’t get THIS excited. He was very excited about how much the taco filling reminded him of “real” tacos (he has been vegetarian for 20 years and kind of misses some things). These were just absolutely delicious. I made the “sour cream” after soaking the cashews for only about 15 minutes. It turned out fine, just a little grainy which doesn’t bother us. I also toasted the nuts in a pan on the stove instead of the oven (it’s winter in Texas and it’s warm here). My husband wants me to make the tacos next time with real tortillas, but I think I’ll just leave that option for him because I loved being able to pig out on these with the 2 calorie “tortillas.” I’m definitely making these again…..with flour tortillas and lettuce tortillas.

Excellent! I switched it up a bit though. I sauteed an onion and pepper in a large pan. Added crushed garlic for a couple of mins and then added the lentil/walnut mix along with some crushed tomatoes, canned chilies, the spices with a little vegi broth and let it reduce until desired consistency. Tacos, burritos, enchiladas or tostada filling. Muy Bien!

Wow!! I just made this and it was so so so good!! I loved the texture of the lentils with the toasted almonds. I added a little salsa instead of water for extra veggies and flavoring. Fantastic recipe! :D My husband and I are trying to be much more plant-based, and wonderful recipes like this help the transition.

This sounds so good! If I don’t have a food processor large enough to mix the lentils and walnuts (I only have a baby one for dressings, etc.), can I mix by hand? Worried that a blender would turn it to mush… thanks!

I made these for dinner when we had my brother-in-law and his fiance over. The lentil and walnut filling was lovely! I also made your cashew sour cream – mmmmm – a must have topping! We used a Mexican inspired slaw for our veggie – red cabbage, carrot, jalepeno and lime. Thank you for another awesome recipe Angela. I know I get the vegan cooking right when they go back for seconds (and thirds).

This is fantastic. I added a bit extra chili powder because I love spicy food. Overall such a delicious recipe and amazing twist on tacos. Feels super healthy while eating it, full of fresh crunchy veggies and hydrating, yet indulgently delicious! Will definitely make again.

Hi Angela! I love your lentil-walnut taco meat, and I was wondering if this could be made into sloppy joes. Most sloppy joe recipes are just lentil based, but the texture of your lentil-walnut meat is spot on for texture. I would love to hear your thoughts!

Hey Grace, I haven’t tried freezing the taco meat before (I think that’s what you are referring to?), but if you try it please let me know how it goes. As for reheating, we don’t have a microwave so I would reheat the “meat” on the stove top and would likely add a bit of oil or water to moisten it back up.

The meat eaters at my house love this recipe more than my vegetarian daughter. She says it tastes too much like meat! It freezes like a dream. I use it in spahgetti, chili, on wraps (spelt, lettuce and rice), on pizza and on salads. I am using this recipe for my friend that has terminal cancer. She removed meat from her diet and really misses it. I’m soaking lentils instead of cooking them to make the recipe a little more raw. Thanks for a great recipe.

Hi Angela! My friend gave me your cookbook for my 50th birthday now I’m a huge fan. I am allergic to walnuts, peanuts, and sesame seeds what nut can I substitute for the walnuts in the lentil walnut taco “meat” recipe? I am thinking pecans or cashews and would appreciate your take. Thank you and congratulations on your new baby!